3 tb Unsweetened cocoa powder 1/4 c Vegetable oil 2 Very ripe bananas 1/2 c Sugar 2 lg Eggs 1 c Whole-wheat flour 1/2 c Chopped nuts Preheat oven to 350 F. Combine cocoa, oil and bananas in a food processor or blender. Puree until smooth. Combine sugar, eggs, flour and banana mixture in a mixing bowl. Beat until blended, then stir in the nuts. Pour the batter into a lightly oiled 9 x 13 inch baking pan and bake for 15-20 minutes or until done. Toothpick inserted into center should come out clean. (My suggestion - line baking pan with waxed paper and spray with non-stick vegetable spray.) Cut into 2 1/4 inch squares when cool. 1/24 recipe = 115 calories, 1 starch/bread + 1 fat exchange 2 grams protein, 16 grams carbohydrate, 5 grams fat, 104 mg sodium Adapted from Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared but not tested by Elizabeth Rodier, Feb 94 I'd suggest cutting into 48 squares, easier to eat and easier to fit into a meal plan for a diabetic. 1/24 recipe fits within Am. Diabetes Assoc. guideline of 1 tsp sugar per serving.